Crispy Pancetta Spaghetti with Peas
Crisp pancetta, sweet peas, lemon zest and parmesan tossed through spaghetti with a slick of olive oil and reserved pasta water. The 15-minute pantry pasta that tastes like effort.
15 minEasy~672 kcal / servingItalian
Contains glutenContains dairy
Nutrition
672 kcal
Calories
34 g
Protein
74 g
Carbs
27 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 1 medium Lemon
- 100 g Frozen peas
- to taste Black pepper
- 100 g Spaghetti
- 2 cloves Garlic
- 30 g Parmesan
- 80 g Pancetta
- 1 tbsp Olive oil
- to taste Salt
Instructions
- Bring a large pot of well-salted water to a rolling boil. Drop in the spaghetti and cook to packet time.
- While the pasta cooks, cube the pancetta into small lardons. Heat the olive oil in a wide pan over medium heat.
- Add the pancetta. Cook 4-5 minutes, stirring, until crisp and golden. Add the minced garlic, stir 30 seconds.
- Tip in the frozen peas, stir to warm through 1 minute.
- Add the lemon zest. Splash in a small ladle of pasta water and let it bubble briefly.
- Scoop a mug of pasta water out. Lift the spaghetti straight into the pancetta pan with tongs (don't drain — bring some pasta water with you).
- Toss vigorously over high heat for 1 minute, splashing in more pasta water as needed — the starch creates a silky emulsion. Off the heat, grate over parmesan, lots of black pepper, a squeeze of lemon. Plate, finish with more parmesan.
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